Lemonade Pie

1 pkg. (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 tsp. lemon zest (optional)

2 tsp. lemon juice (optional)

1 9-inch graham cracker crust

In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipped topping and, if desired, food coloring, lemon zest,many lemon juice.  Pour into crust.  Cover and refrigerate until set.  (I always stick mine in the freezer to quicken the setting time)

Lemon Raspberry Loaf

2 cups all purpose flour

1 cup granulated sugar

1 lemon, zested

1/2 cup unsalted butter, at room temperature

3 eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup sour cream

1/4 cup lemon juice (about 1 lemon)

1 cup raspberries

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

Glaze -

1/2 cup raspberries

1 to 2 tablespoons water

1 teaspoon corn syrup, optional

1 to 1 1/2 cups confectioners sugar

1 tablespoon lemon juice

1/4 teaspoon almond extract

Preheat oven to 375 degrees and grease and flour an 8-by-4-inch loaf pan. In a large bowl mix together sugar and lemon zest. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Stir in the sour cream and lemon juice. In a small bowl add the raspberries. Sprinkle one 1/2 tablespoon of flour over the raspberries and toss gently to coat. Set aside. In a medium bowl combine flour, baking powder and salt, whisking to combine. Add the dry ingredients into the wet, stirring just until combined. Add about a third of the batter into the prepared pan and spread into an even layer. Scatter over half of the flour coated raspberries and continue layering in the batter and raspberries, ending with a layer of batter. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Set aside to cool completely. When cool, prepare the glaze. Mash the raspberries with 1 tablespoon of water and the corn syrup, if using, into a puree, then pass through a fine-mesh sieve to remove the seeds. Add the raspberry puree to the confectioners’ sugar in a medium bowl along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or confectioners’ sugar if needed to reach a thick but pourable consistency. Pour the glaze over the loaf and allow it to set up before slicing and serving.

Lemon Sheet Cake

1 package lemon cake mix (regular size)

4 large eggs, room temperature

1 can (15-3/4 ounces) lemon pie filling

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

1 to 2 tablespoons 2% milk

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

 Blueberry Hand Pies

3 cups blueberries

1/2 cup granulated sugar 

3 tablespoons cornstarch 

2 teaspoons lemon zest 

juice of 1/2 lemon 

1 teaspoon vanilla extract 

3 sheets frozen puff pastry, thawed

1 large egg beaten with 2 tablespoons water

2 cups powdered sugar

1/2 teaspoon vanilla extract 

1/3 cup water

Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square into four quarters. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet. Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

Glazed Raspberry Crumb Cake

1 stick unsalted butter, at room temperature 

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 cups fresh raspberries

1 cup raspberry jam 

Crumb Topping

1 1/4 cups packed light brown sugar

1 cup all purpose flour

1/2 cup rolled oats

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 stick plus 2 tablespoons butter, room temperature 

Glaze

1 1/2 cups confectioners sugar, sifted

3-4 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Butter a 9x13 baking dish and line with parchment paper, leaving an overhang on the long sides. Make the cake: Whisk flour, baking powder, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. Make the glaze: Put the confectioners’ sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set. Cut into 12 squares. 

No Bake Citrus Icebox Pie

9’ pre-made pie crust (such as Graham cracker or pecan)

In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set. Top with fruit of your choice, if desired. 

Citrus Buttermilk Bundt Cake

1 cup shortening

2 cups sugar

4 large eggs, room temperature

2 teaspoons lemon extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

GLAZE:

1 1/2 cups confectioners' sugar

1 tablespoon grated orange zest

5 tablespoons orange juice

1 tablespoon grated lemon zest

5 tablespoons lemon juice

1/4 teaspoon salt

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 extra-large eggs

1 1/2 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, chopped

6 boneless, skinless chicken breasts

Unsalted butter

Good olive oil

5 ounces arugula

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 pound chunk Parmesan cheese

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.